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2 ways, one is the breaded and fried method which I don't think you're talking about.
The second is a pan sear. The 2 most important aspects of this are very high heat and very dry protein (be that steak, pork, chicken, ham, etc...). The heat need not come from cast iron, I do mine in stainless all the time (though absolutely avoid teflon/coated pans). A couple tricks for cooking this way, let the protein come to room temp for about an hour before cooking ~ this helps the inside come to temp without completely obliterating the outside. And once you put it in the pan, don't mess with it. That browning happens while the protein is stationary. It'll also probably stick at first, don't worry it Will release when it's ready to turn (so you can nudge it slightly from time to time).
Good luck
EXACTLY!
And specifically to pork: It should NOT be white on the inside. It should be pink. NOT red. Pink. If it's white, it's overdone and will definitely be dry and tough.
These photos are from Serious Eats related to their article about sous vide for pork tenderloin. The photos are great - medium or medium rare produces a great tasting, tender pork. Get into medium well or well done zone - yuk, even the dog can't chew on that. https://www.seriouseats.com/recipes/...-1500x1125.jpg
In my opinion, pork has the best texture and flavor when cooked only until it is barely done. You won't get good browning, but you will get a good tasting meal.
I also like caramelized pork, but I don't try to do pork chops that way. For that I use pork shoulder, which is rather fatty. I place the boneless shoulder chops or country ribs made from shoulder, into a cold pan, turn the heat on medium low, cover and let it cook. Leave it alone. After awhile the fat will render out the the meat will start to caramelize.
Let it get a bit crispy.
Excellent served with some corn tortillas and avocado.
Suggestion: if you want a bit of color with your lightly cooked pork chop, caramelize some onions and place a spoon full on top of the chop when you serve it. Place a bright red sliced tomato on the side.
Maybe a light sprinkling of freshly ground green peppercorn when you cook it. That gives excellent flavor and looks nice.
Pork generally turns out better when cooked at lower heat.... or slapped on the barbecue grill. Smoke and pork is an excellent combination.
Do a dry brine. Sear in a hot pan or broil in oven.
I coat raw chops with oil and rub a mix of coarse salt, raw sugar, and pepper and let them sit uncovered in the fridge for at least one hour, but preferably for three or more. Then I hand them to DH, who grills them on the grill. But for years, I broiled them and they always turned out delicious and browned.
I’ve moved to dry brining chops, steaks, and whole chickens and turkeys. You get so much flavor for so little effort.
I use twice as much sugar as salt, add peppercorns and grind in small grinder. I use a different rub for poultry.
I find dry brining makes the pork chops taste way too salty though
Quote:
Originally Posted by pikabike
Good pork chops are hard to find. I only buy the non-saline-injected chops and try to get ones that have a decent amount of fat, and not just on the edges. I agree with the poster who said that bone-in is better; the meat has more flavor and tends to be more tender.
If you can buy Mangalica pork, that is the tastiest, fattiest kind.
Let all meats sit a while at room temperature after taking them out of the fridge. I let them sit about 15-20 minutes, but we keep our house cooler than most Americans do.
Rolling the meat with a light coating of cornstarch works well for me. Also, contrary to the usual advice, I put the cooking oil in a pan right at the start of heating, turn it up only to medium or even medium-low, and then put the chops in. The idea is to let the meat cook without causing it to shrink upon contacting high heat. After a few minutes (depending on thickness), I get the brown surface by briefly cooking on high. Briefly. Then remove to a platter and let sit for a couple of minutes before eating it.
It's red meat with marbling and a very heavy layer of fat. They look to me to just be old fashioned lard pigs, not anything new, but the marbled fat is going to make the meat juicy and tasty.
It's red meat with marbling and a very heavy layer of fat. They look to me to just be old fashioned lard pigs, not anything new, but the marbled fat is going to make the meat juicy and tasty.
Hate to split hairs here but pork is actually considered white meat. In fact, their slogan is "The other white meat". It looks pink when raw and white when cooked.
Cast iron, high heat, and blot all moisture off before putting in pan.
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Hate to split hairs here but pork is actually considered white meat. In fact, their slogan is "The other white meat". It looks pink when raw and white when cooked.
Take a look. It is red meat. Some of the heritage pigs produce red meat.
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